CH Runners
Not Running => Food => Topic started by: witchypoo on September 09, 2012, 06:43:03 PM
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1. make rice
2. rinse 3# of boneless, skinless chix thighs. dust with konriko chipotle seasoning. place in the bottom of a baking dish. slice up one package of turkey kielbasa (low sodium if you can find it - if not, omit the konriko, and just use regular chipotle powder on the chicken). add to the dish. pour the following over all:
1 large can diced tomatoes
1 can chopped green chili
add diced onion, and some chopped celery. add a bay leaf or two, and/or some oregano, if you feel up to it.
tightly cover the dish with foil.
bake in a 375 degree oven for 1.5 to 2 hours.
3. serve the chix over the rice.
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That sounds good. What's konriko?
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konriko is a chipotle/salt/garlic/blk pepper spice blend. you can find it in any supermarket spice aisle.
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konriko is a chipotle/salt/garlic/blk pepper spice blend. you can find it in any supermarket spice aisle.
Yum. I have a Spicy Salt blend from Penzey's that would probably work. Thanks!
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When you make this you cook the rice all the way through and then cook with the chicken & juice for another 1.5 hours? Does the rice hold up?
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When you make this you cook the rice all the way through and then cook with the chicken & juice for another 1.5 hours? Does the rice hold up?
Oh, I read it that you cooked the rice separately and put the chicken/sausage glop on top when ready to serve.
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Oh, you are probably right! I was thinking of it as a chicken & rice, all in one dish, kind of thing. You are right though! I bet you could cook the chicken and rice together though- the timing would be probably be pretty close to right.
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Oh, I read it that you cooked the rice separately and put the chicken/sausage glop on top when ready to serve.
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